Swiss Carrot Cake


  • 5 eggs
  • 200 gr sugar
  • 300 gr carrots finely grated
  • 250 gr grated almonds
  • 1 lemon (juice and skin)
  • 80 gr gluten-free flour
  • 1 Tbsp baking powder
  • a pinch of salt
  • 1 Tsp a mix of cinnamon, cardamom, cloves, nutmeg
  • 1-2 Tbsp vegetable oil

for the icing (optional):

  • 200 gr icing sugar
  • 2-3 Tbsp Kirsch (cherry schnapps)
  • marzipan carrots
  • the spice “Alles Liebe” from Sonnentor


  1. separate the egg white and the egg yolk, beat the egg white with some salt very stiff and put it into the fridge
  2. mix the egg yolk and sugar till creamy add the finely grated carrots, the almonds and the juice and the grated skin of the lemon. Give it a good mix.
  3. add the flour and the baking powder and mix again.
  4. slowly pull the egg white under the dough
  5. give the dough into a cake tin greased with the vegetable oil
  6. bake it 40-45 minutes on 180 degrees. Make the toothpick test: sting with the toothpick into the cake when no dough is sticking, the cake is done.
  7. let it cool down
  8. when cold, mix the icing sugar with some Kirsch till it nearly has the consistence of syrup
  9. pour it over the cake, before total try, put some of the spice “Alles Liebe” and the marzipan carrots as decoration on it


  • if you don’t like the sticky icing just simple put some icing sugar on top of it.
  • the quantity above is for a cake tin of 24 cm diameter
  • in case you have guests, you can prepare the cake one day in advance, it won’t dry out


One Comment Add yours

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